Bring to a boil in small sauce pan and turn down
flame to a simmer. Reduce by 75% until sauceturns to a thick syrup and hold at room temperature.

Wash, core and dice tomatoes to 1/4" pieces, save
juices and place in a small bowl. Wash, dry andcut basil leaves into thin strips. Add to tomatoes along
with salt and pepper and hold for 2 hours before using.

Heat a heavy bottom sauce pan under medium-low
flame. Add 2 Tbsp. olive oil and heat oil for 20 seconds.Add any remaining garlic butter from bread to sauce pan.
Sauté 2 cloves of garlic sliced into thin coins in oilfor 45 seconds on each side until soft and tender - do
not brown garlic. Increase heat, add tomato mixture andstir. Add 1/2 cup of plain tomato sauce to pan and bring
to a light boil. Add pasta to sauce pan and toss withfresh sauce (sauce should just coat pasta). Transfer
to a service platter or plate individually and garnish withbalsamic glaze. Slice chicken breast into strips on a
bias (45 degree angle) and place on top of pasta. Garnishwith fresh chopped parsley.